FLORIDA’S BOUNTY

ABounty FLORIDA’S

WHEN IT COMES TO HEALTHY EATING, Florida’s year-round grow season means home chefs have access to amazing raw ingredients. As executive chef of the Florida Department of Agriculture’s Fresh From Florida Program, Justin Timineri crafts flavorful recipes that showcase the state’s locally or regionally grown or harvested crops. The native Floridian understands the importance of making healthy food appealing, especially for children. Here, he shares easy recipes that celebrate Florida’s agricultural treasures and ocean gems.

PHOTOGRAPHY COURTESY OF FRESH FROM FLORIDA

CHEF JUSTIN TIMINERI, C.E.C., Certified Executive Chef, Florida Department of Agriculture

Florida Shrimp Boil with Sweet Corn and New Potatoes

INGREDIENTS (Serves 10-12) 1 lb. cooked low-sodium/low-fat turkey sausage (cut into 1-inch pieces) 1/2 cup seafood boil seasoning mix 1 lb. small new potatoes (peeled, if desired) 5 ears Florida sweet corn (husked and cut in half) 1 1/2 lb. large Florida pink shrimp (heads off, peeled, and deveined, if desired) 1 large Florida tomato (finely diced) 1/4 cup fresh parsley (finely chopped) Sea salt and fresh ground pepper to taste

Preheat a large pot over medium-high heat. Add oil and turkey sausage and cook until lightly browned, about 2 minutes. Fill pot with water until pot is two-thirds full. Add most of the seafood seasoning, reserving one tbsp. for later. Bring the contents of the pot to a boil. Add the potatoes and cook for 10 minutes. Add corn and cook for 4 minutes. Add shrimp and cook until they are cooked through, about 2 to 3 minutes.

Drain all ingredients and place the shrimp boil ingredients on a platter. Lightly season with the remaining seafood boil seasoning mix and salt and pepper to taste. Garnish the shrimp boil platter with the diced tomato and parsley. Serve the shrimp boil with lemon wedges and hot sauce.

AACCESS MORE HEALTHY RECIPES AT FOLLOWFRESHFROMFLORIDA.COM

Grilled Florida Shrimp with Mango and Sweet Chili Sauce

INGREDIENTS (Serves 4-6) 1 cup sweet chili sauce 1/2 lime (juiced) 1 tbsp. fresh ginger (grated) 1 tbsp. fresh mint (finely chopped) 4 Florida mangos (peeled and cut into 1/2-inch cubes) 20 large Florida shrimp (peeled and deveined) 2 tbsp. Florida sugar 1/4 cup scallions (finely sliced) Sea salt and fresh ground pepper to taste 20 small bamboo skewers (soaked in water for at least 1 hour) Cooking oil spray for grilling

Combine the sweet chili sauce, lime juice, ginger, and mint in a small bowl. On a clean surface, place a mango cube in between the tail and top of a shrimp. Insert the bamboo skewer through the shrimp and mango. Repeat the skewering process until all shrimp are skewered and store in the refrigerator until ready to grill.

Preheat a charcoal grill (or indoor grill pan) and cook the shrimp and mango skewers. When the shrimp is close to being cooked through, glaze with the sweet chili sauce. Sprinkle with sliced scallions, season, and serve.

Roasted Florida Corn and Tomato Salad

INGREDIENTS (Serves 4) 2 ears Florida sweet corn 1/4 cup skim or low-fat milk 1 cup plain Greek yogurt 2 tbsp. fresh herbs (such as thyme, rosemary, parsley, and/or dill) 1 garlic clove 1 lemon (juiced) 1 tsp. all-purpose seasoning (your favorite) Sea salt and fresh ground pepper to taste 2 heads Florida romaine lettuce (leaves left whole) 2 Florida tomatoes (finely diced)

Preheat a large cast-iron skillet to medium heat. Place corn in dry pan and roast for 8 to 10 minutes, turning several times to char all sides. Remove from heat, cool, then remove from cob.

Prepare dressing by adding milk, yogurt, fresh herbs, garlic, lemon juice, all-purpose seasoning, and salt and pepper to a blender. Blend thoroughly and set aside (or store in refrigerator) until ready to use.

Assemble salad by placing 2 to 3 romaine leaves on a plate, followed by 1/4 cup roasted corn, and 2 to 3 tbsp. diced tomatoes. Drizzle with dressing and serve immediately. Feel free to replace the romaine leaves with Florida spinach or arugula.

Florida Escarole, Tomato, and White Bean Soup Florida Watermelon Popsicles

INGREDIENTS (Serves 6) 1 tbsp. olive oil 2 cups onion (diced small) 2 cups Florida celery (diced small) 2 cups Florida carrots (peeled and diced small) 2 tbsp. fresh garlic (minced) 2 tbsp. fresh herbs (such as rosemary, thyme, and oregano; finely chopped) 8 cups low-sodium vegetable or chicken broth 1 tbsp. all-purpose seasoning blend (such as Everglades) 1 can white beans (drained) 4 large Florida tomatoes (diced) 1 large or 2 small heads Florida escarole (chopped large) Sea salt and fresh ground pepper to taste Florida-made hot sauce (your favorite) Fresh grated Parmesan cheese to taste

Preheat a large soup pot or Dutch oven over medium-high heat. Add the olive oil to the preheated pot. Carefully add the onions, celery, and carrots to the pot. Cook ingredients for 5 to 7 minutes, while stirring occasionally. Add the garlic and fresh chopped herbs and cook for another 2 minutes. Add the broth and seasoning blend to the cooking ingredients in the pot.

Bring ingredients to a light boil and turn the heat down to a simmer. Add the beans, diced tomatoes, and escarole. Cook ingredients for at least another 7 to 10 minutes until the escarole is tender.

Taste soup and adjust seasoning with sea salt, fresh ground pepper, and a dash or two of hot sauce. Serve soup warm with fresh grated Parmesan cheese and extra hot sauce for garnish.

INGREDIENTS (Serves 4-6) 4-6 cups Florida seedless watermelon (cubed) 4 tbsp. Florida key lime juice 1/4 cup Florida sugar 1 lime (zest only)

Add all ingredients to a blender and puree until smooth. Pour into popsicle molds (use wooden popsicles sticks or molds that have sticks provided) and freeze for at least 3 hours to set. Remove from molds and serve immediately.